Description
This blueberry muffin loaf has all the flavor and texture of your favorite bakery-style muffin, in an easy sliceable form. It’s soft, fluffy, packed with juicy blueberries, and perfect for breakfast or snacking.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries (fresh or frozen)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Toss the blueberries in a tablespoon of flour, then fold them into the batter.
- Pour batter into prepared loaf pan, smooth the top, and sprinkle with coarse sugar if desired.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use room temperature ingredients for best texture.
- Don’t overmix the batter to keep the loaf light and fluffy.
- Frozen blueberries work great, but do not thaw them first.
- Tent with foil halfway through if the top is browning too fast.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 17g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg